Banana Split Cake
1 package yellow cake mix
2 packages instant vanilla pudding
2 packages (8 ounces each) cream cheese
2 cups milk
1 large can crushed pineapple, drained
2 or 3 bananas, sliced
Non-dairy whipped topping (such as Cool Whip)
Maraschino cherries or sliced fresh strawberries
Bake cake according to package instructions in a 9- by 13-inch pan. Cool on a rack.
Combine pudding mix, cream cheese and milk and mix until smooth.
Split cooled cake into two layers. Spread half of the pudding mixture on the bottom layer. Cover with crushed pineapple.
Place second layer of cake on top of the pineapple and top with the rest of the pudding mixture. Top with banana slices.
Cover with whipped topping and decorate with cherries or strawberries and walnuts.
Makes about 16 servings.
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